GLOBAL FOOD SECURITY PANGS

Akila Wijerathna explains the negative impact of climate change on nutrition

Climate change presents significant obstacles to global food security. The agriculture sector is already experiencing long-term shifts in temperature, humidity, rainfall patterns and extreme weather events – and they in turn are affecting farming methods, crop yields and the nutritional value of food crops.

Pathogens including harmful microorganisms and pests, as well as climate-related factors, indicate that climate change has the potential to influence the occurrence and severity of foodborne illnesses. Changing environmental conditions may create favourable circumstances for the proliferation of invasive species that pose risks to both plant and animal health.

The warming of surface seawater and increased nutrient inputs will propel the proliferation of algae that produce toxins, which can contaminate seafood.

And the heightened frequency of heatwaves will also impact food safety. The transportation of perishable items such as meat and dairy will become more challenging as refrigerated trucks will need to be adapted to prevent spoilage.

The temperature sensitivity of pathogens such as bacteria, which thrive in warm and moist weather conditions, plays a crucial role in causing many infections.

Three primary factors govern the spread of foodborne illnesses – viz. the presence, growth, distribution and survival of pathogens in crops, livestock and the environment; the transfer of these pathogens to food; and human exposure to those pathogens.

Although safety measures such as warning labels and product recalls can help mitigate the spread of harmful bacteria and parasites, they often fail to adapt quickly to keep pace with the evolving risks caused by climate change.

Our food choices also influence greenhouse gas (GHG) emissions such as that of methane. A recent study notes that plant-based food production accounts for 29 percent of total emissions – i.e. CO2 (19%), CH4 (6%) and N2O (4%).

Animal-based food production accounts for 57 percent of emissions comprising CO2 (31%), CH4 (20%) and N2O (6%).

Among meat and dairy products, beef has the highest GHG emissions followed by cows’ milk, pork and chicken meat. And paddy rice has the highest emissions among plant-based foods, followed by wheat, sugarcane, maize and cassava.

When crops such as wheat, corn, rice and soy are exposed to CO2 levels predicted for 2050, their nutritional value decreases. Studies indicate that these elevated levels of CO2 can cause a loss of zinc (10%), iron (5%) and protein content (8%) in these plants, and pose a challenge to global food security.

The choices we make in our sources of protein and carbohydrates greatly influence greenhouse gas emissions. At the same time, climate change exacerbates the nutritional challenges associated with certain crops and impacts global food quality.

Climate change poses a major threat to global food and nutrition security. It emphasises the need to transform the existing food system to ensure delivery of healthy and sustainable diets while limiting the increase in global temperature as outlined in the Paris Agreement.

To achieve this goal, it is crucial to understand the nutritional implications of climate change mitigation actions – and the impacts of climate change on food production and nutrient composition.

It is widely acknowledged that livestock production carries a heavier environmental burden compared to crop production, and it’s been recommended that the consumption of meat is reduced.

While efforts are underway to find protein alternatives, it is important to note that in most high and middle income countries, protein intakes already exceed dietary requirements – even without meat consumption.

Therefore, attention should also be given to reducing micronutrients when curtailing meat consumption. Simply consuming less meat doesn’t guarantee a healthier diet.

The relationship between nutrition and climate change is intertwined through complex and multi-directional pathways. And the most vulnerable populations – including women, children and impoverished rural households – will bear the brunt of the climate crisis and under-nutrition.

These impacts will be most pronounced in fragile and conflict affected states. Though awareness and interest in the climate crisis is growing, political action to effectively combat it and limit global warming is lacking.

Evidence highlighting the effects of climate change on under-nutrition is increasing however, and efforts to strengthen the connections between these two areas are gaining momentum.

Given the interconnectedness between nutrition and climate change, it is critical to establish and enhance opportunities for collaboration between these sectors urgently.

Future endeavours should prioritise holistic approaches to address the threat of climate change to achieving universal access to healthy and sustainable diets, and well-nourished populations.